Cashew Coconut Butter Recipes

COCONUT CASHEW BUTTER RECIPE BY TASTY

Steps:

• NOTE: If you have unroasted nuts, preheat oven to 350°F (180°C). Spread cashews onto a baking tray and bake for 10-12 minutes or until you can smell them.
• In a food processor, blend raw cashews. Scrape down the sides when necessary. Nuts should turn into a ball then even out.
• Once the mixture looks creamy, add unsweetened coconut flakes and coconut oil.
• Blend until well combined.
• Pour into a jar, store in a refrigerator and use within one month.
• Nutrition Calories: 2063 Fat: 161 grams Carbs: 127 grams Fiber: 17 grams Sugars: 47 grams Protein: 53 grams
• Enjoy!

CASHEW COCONUT BUTTER

Steps:

• Optional - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and roast cashews for 5 minutes until warmed and golden brown.
• Add all ingredients to a Vitamix, high powered blender, or food processor. Process for 8-10 minutes (or longer depending on what you are using) until throughly combined and ingredients form into a smooth and creamy consistency. I used the tamper on my Vitamix to make sure everything was incorporated and stopping every so often and scrape down the sides.
• Store in an airtight glass container in a cool dry place. Enjoy!

CASHEW COCONUT BUTTER

Steps:

• Preheat oven to 350.
• Line the baking sheet with parchment paper or foil. Add the raw cashews and place in the oven for 6 minutes. NOTE: If you are using roasted cashews, skip this step.
• Remove from oven and add the unsweetened coconut flakes to the baking sheet along with the cashews. Bake 3 minutes. NOTE: If you are using roasted cashews, add both the cashews and the coconut flakes to the oven together and toast 3 minutes.
• Take out of the oven and allow to cool 5-10 minutes.
• Add cashews and coconut flakes to food processor and process a total of 6-7 minutes. You will want to pause it and scrape down the sides 1-2 times during processing.
• Store in an airtight container in the pantry about 1 month or in the fridge up to 3 months.

COCONUT-CASHEW CRUNCHERS

Steps:

• Heat oven to 350°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in coconut and cashews.
• Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet; flatten slightly.
• Bake 12 to 16 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to wire rack.

CASHEW BUTTER

Steps:

• Process cashews and salt in a food processor until desired consistency, about 5-7 minutes, scraping down sides as needed. Add coconut oil and process another 30 seconds. Store in an airtight container in refrigerator.

CASHEW COCONUT BUTTER

Steps:

• Find the directions at http://thenutbutterhub.com/coconutcashewbutter/.
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VANILLA-COCONUT CASHEW BUTTER

Steps:

• Make Basic Almond Butter, replacing the almonds with roasted unsalted cashews and the vegetable oil with softened coconut oil. Add 1/3 cup sweetened shredded coconut and 1 teaspoon vanilla bean paste and process until the coconut is finely chopped. Pulse in 1 to 2 teaspoons more coconut oil.

COCONUT CASHEW COOKIES

Steps:

• Place cashews, 1 tablespoon peanut oil, and 1 teaspoon water in a food processor or blender; pulse until cashews are ground. Add 1 tablespoon water to cashew mixture and pulse until a thick and chunky paste starts to form. Add remaining 1 tablespoon water and 1 teaspoon peanut oil to mixture and pulse until desired consistency is reached. Measure 1/2 cup cashew butter and store remaining cashew butter in a container in the refrigerator for another use.
• Mix brown sugar, white sugar, cashew butter, coconut oil, butter, and egg in a large bowl. Combine quinoa flour, baking soda, xanthan gum, cardamom, and mace in a separate bowl; pour into sugar mixture and mix until dough easily forms into a ball. Cover bowl with plastic wrap and refrigerate dough for 1 1/2 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Spread coconut flakes into a shallow bowl. Form cookie dough into small round balls using a spring-loaded scoop. Roll each cookie dough ball in the coconut and arrange on a baking sheet. Press each ball with a fork dipped in quinoa flour, making a criss-cross pattern.
• Bake in the preheated oven until cookies are lightly browned on the edges, about 8 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

COCONUT-CURRY CASHEWS

Steps:

• Preheat oven to 350 degrees. Melt butter in medium saucepan over medium heat. Stir in curry powder, and cook until toasted, about 1 minute. Stir in sugar, water, honey, and 1 1/4 teaspoons salt. (Mixture will resemble wet sand.) Add cashews, and toss to coat using a rubber spatula.
• Transfer cashew mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake for 15 minutes. Remove from oven, stir, and sprinkle with coconut. Bake until cashews and coconut are golden, 6 to 7 minutes more.
• Transfer sheet to a wire rack. Stir nuts, and let stand until cool and hardened, about 30 minutes.

BROWN-BUTTER COCONUT CASHEW BLONDIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment paper. Butter and flour parchment paper.
• Cook butter in a saucepan over medium heat until it turns golden-brown; remove from heat, transfer to a large bowl and let cool. Add sugars and stir until combined. Add eggs and vanilla; beat to combine. Add flour, baking powder, salt, cashews, and coconut. Mix until thoroughly combined, and transfer to prepared pan.
• Bake until a cake tester inserted in the center just comes out clean, 35 to 40 minutes (do not over bake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares.